BOSH!, the internationally bestselling duo behind the largest and fastest-growing plant-based food channel on the web, returns with a mouth-watering collection of over 100 vegan meals that can be prepared in just 30 minutes or under.
Building on the momentum of their previous cookbooks, BOSH! and BISH BASH BOSH!, Henry Firth and Ian Theasby, the creative minds behind BOSH!, are back with dozens of delicious new plant-based recipes for devoted vegans, the vegan curious, and, meat eaters looking for some good food with lots of vegetables. BOSH! recipes have always been crowd-pleasing and simple to make, but Speedy BOSH! is even more reader-friendly with stews, wraps, one-pot meals, pasta dishes, and frying-pan dinners—all of which can be made in the time it takes to order takeout and set the table!
In Speedy BOSH!, Henry and Ian offer flavor-first super-fast plant-based versions of everyone’s classic dishes, comfort food, and take out—including Indian, Thai, and Chinese—as well as exciting appetizers, tapas, and irresistible sharing platters that can be whipped up in minutes for family or friends. Speedy BOSH! is perfect for anyone with a busy life who’s looking to eat more plants—whether that be meat-free Mondays or a full plant-based lifestyle—and with plenty of simple hacks to cut down the prep, you can focus on the eating. Want plant-based food full of flavor fast? Try Speedy BOSH!.
Speedy BOSH! is illustrated with four-color photographs throughout.
In this dynamic cookbook, Youtube food vloggers Theasby and Firth (Bish Bash Bosh!) offer 100 unfussy vegan recipes that can be on the table in 30 minutes or less. Recipes rely on miso and curry pastes, nutritional yeast, and Biscoff cookie butter to save time without compromising flavor. In addition to individual recipes, the authors offer lifestyle-specific menus that group fare into categories like "eating on a budget" and "eating for the gym." Recipes include light snacks such as an asparagus and herb tabouleh, shareable dishes like naan tikka pizza, and heartier entr es along the lines of eggplant and lentil meatball pasta. A delightful dessert chapter features a red velvet sorbet and Portuguese custard tarts, while recipes for peanut iced coffee and a margarita fizz can be found in a section on drinks. Particularly inventive dishes are a broccoli mango salad, and a drunken hot chocolate made with hazelnut milk, almond butter, and dark rum. An index of "speedy hacks" ("Make a lasagna in minutes by breaking up the sheets and parboiling them, then draining before stirring with the sauce"), meanwhile, is super useful. The menu ideas and fun approach to plant-based eating are sure to please time-crunched vegans.